From Vatch's Thai
Cookbook (Canada, UK), by Vatcharin Bhumichitr.
Ingredients:
4 cups beef stock
1 lb lean boneless beef, cut into 1/2-inch cubes
3 garlic cloves, roughly chopped
3 coriander roots
2 cinnamon sticks
4 star anise
2 Tbsp light soy sauce
2 Tbsp fish sauce
1 tsp sugar
1/2 cup fresh beansprouts
1 spring onion/scallion, finely chopped
fresh coriander leaves/cilantro, roughly chopped, to garnish
Instructions:
Put the stock into a large saucepan. Add the beef,
garlic, coriander roots, cinnamon, star anise, soy
sauce, fish sauce and sugar. Bring to the boil and
simmer for 30 minutes. Skim off the scum
occasionally.
In the meantime, put the beansprouts into a serving
bowl. Pour the hot soup over the beansprouts, garnish
with chopped spring onion and coriander and serve.